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Roasted Pepper Hummus | The Recipe Critic

Roasted Pepper Hummus | The Recipe Critic

#Roasted #Pepper #Hummus #Recipe #Critic Welcome to Alaska Green Light Blog, here is the new story we have for you today:

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Roasted Pepper Hummus is packed with vibrant and bold flavors. It’s a creamy chickpea-based dip that’s perfect served with fresh veggies or pita chips. It’s always a party guest favorite!

I can’t resist a good bath! I really love making them for every party because everyone is always crowding around them and people get to know each other really quickly. It’s a great way to break the ice and get people enjoying themselves and keep them from getting too hungry. For your next get together, you have to try this easy poolside dip, this crowd favorite Rotel dip, or this warm and filling spinach dip.

Roasted pepper hummus in a bowl topped with fresh veggies.

Hummus with roasted red peppers

Ok, if you haven’t joined the hummus lover crowd yet, this Roasted Pepper Hummus will change your mind! It’s so good, I made it for my family last week and the bowl was scraped clean. I’m not joking. I’ve never seen my kids eat veggies so fast, for that reason alone it became my favorite dip right away!

I’m not new to making hummus. I have many other good hummus recipes up my sleeve, like this gorgeously colored beet hummus, this classic hummus recipe that also happens to be the best (now 2nd) best hummus I’ve ever eaten, and this filling avocado hummus . They’ve all been hits, but this pepper hummus takes the pita chip. It’s one you simply have to try!

ingredients

This Roasted Pepper Hummus is made with a few simple ingredients that will really blow your mind. You won’t believe how much flavor you can get from just these ingredients in the dip. You can always add other flavors to the dip to change it up, but this is my classic recipe that people always ask me about. See recipe card below for full measurements.

Canned Chickpeas: You should use canned chickpeas as they are all ready to use. You’ll drain them before using, but be sure to save some of the liquid to mix. It’s full of flavor! Roasted Red Peppers in a Jar: I prefer the roasted red peppers in a jar because they’re packed with loads of flavor and blend really well. Be sure to drain them before adding. Lemon Juice: This recipe tastes really great with the added acidity. Lemon juice brightens the whole dish and lets all the other flavors pop as well. Garlic: I used minced garlic and it was perfect. It has a great savory flavor with a hint of sweetness. Extra Virgin Olive Oil: It’s important to use good quality olive oil because you can actually taste it in the dip. Aquafaba: That’s just a fancy term for the water that’s in the can with the chickpeas. This is to help the hummus come together nice and smooth, and it has lots of flavor. You may want to save some for later when blending. Kosher Salt: The quality of the salt makes a difference in the dip. I love using kosher but a great sea salt or Himalayan salt would be perfect.

Process photos showing ingredients being blended in a food processor.

Roasted Pepper Hummus recipe

If you have a food processor, this roasted pepper hummus comes together in literally 5 minutes! I also made it in my blender and it turned out perfect. There really is nothing quite like homemade hummus, and after trying this recipe you won’t want to go back to the store!

Save Liquid: Before draining and rinsing the chickpeas, save some liquid from the can. This is called aquafaba and gives the hummus a creamy texture. Add Ingredients: In the bowl of a food processor or blender, place the drained chickpeas, drained roasted peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt. Blend and Scrape: Blend until smooth, making sure to scrape the sides as you blend. Add more aquafaba if the hummus is too thick. Blend again: Blend for about 30 seconds to obtain a smooth and creamy consistency. If you prefer your hummus thicker, skip this step. Enjoy: Serve with vegetables, crackers or flatbread.

Tips for making hummus

Roasted Pepper Hummus is a breeze to make! You will be amazed at how quick and easy this recipe is. You can always adapt a recipe to suit your family’s tastes. Here I share a few tips that will help you prepare your hummus like a pro.

Boost the flavor by adding other spices: smoked paprika, sesame seeds, ground cumin, and cayenne pepper are all things I’ve added before and loved! I just love a little extra heat, so I think adding more spicy flavors really ups the flavor. I love using smoked spice for an extra smoky flavor. What to Eat Hummus With: Hummus is a dip that goes perfectly with celery, carrots, tortilla chips, and of course, pita chips! I really love hummus with just about any veggie, especially cucumber. However you serve it, hummus dip makes the perfect appetizer! Type of legume to use: If you’re still wondering, yes, a chickpea is the same as a garbanzo bean! That’s just the Spanish name for it. So if you only find one or the other in the store, they’re both right. Do not think about it!

Pepper hummus in a bowl dipping a cucumber.

store leftovers

Roasted Pepper Hummus makes great leftovers! Here’s a great way to save your leftover hummus to get the most out of this delicious recipe.

In the fridge: It’s best to store leftover beet hummus in one airtight container 5 to 7 days in the fridge. Hummus will thicken as it cools, so stir in 1-2 tablespoons of cold water. It will add moisture and make it nice and creamy again.

You can never have too many dip recipes in your lineup! You can serve a dip for any occasion and I promise none of these recipes will disappoint. I’ve served each of these at parties and gatherings and never have any leftovers.

Before you drain and rinse the chickpeas, save some of the liquid from the can. This is called aquafaba and gives the hummus a creamy texture.

In a food processor or blender, add the drained chickpeas, drained roasted peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt.

Blend until smooth, making sure to scrape the sides as you blend. Add more aquafaba if the hummus is too thick.

Blend for about 30 seconds to get a smooth and creamy consistency. If you prefer your hummus thicker, skip this step.

Serve with vegetables, crackers or flatbread.

Servings: 6

Calories 138kcal (7%) Carbohydrates 13g (4%) Protein 4g (8%) Fat 9g (14%) Saturated Fatty Acids 1g (5%) Polyunsaturated Fatty Acids 1g Monounsaturated Fatty Acids 5g Sodium 857mg (36%) Potassium 172mg (5%) Fiber 4g (16%) Sugar 0.3g Vitamin A184IU ( 4% )Vitamin C20mg (24%)Calcium43mg (4%)Iron 1mg (6%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary per household based on the brands you use, measurement methods, and serving sizes.

slump

Middle Eastern cuisine

Keyword hummus, roasted pepper hummus

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